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1
Combine the minced pork, ginger, scallion, Shaoxing wine, white pepper, and sesame oil in a bowl. Mix thoroughly until the filling binds into a cohesive paste. It is done when the mixture holds its shape on a spoon without slumping.
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2
Lay a wonton wrapper flat. Place a scant teaspoon of filling at the centre. Fold the wrapper into a triangle, pressing the air out firmly, then bring the two base corners together and press to seal. Continue until all filling is used. The seal is done when no air pocket remains and the join holds without springing open.
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3
Whisk together the soy sauce, black vinegar, sesame paste, and sugar until the paste is fully dissolved into the liquid. Add the Sichuan chili oil — with its sediment — and stir once more. The sauce should be thick enough to coat a spoon; this is where the dish lives or dies: a thin sauce will not meld with the warm wontons, and omitting the sesame paste produces a lesser dish entirely.
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4
Bring a large pot of water to a full rolling boil. Add the wontons in batches, stirring gently to prevent sticking. Cook until they float and the wrappers turn translucent and silky, approximately 4–5 minutes. Remove with a slotted spoon; do not refresh in cold water. They are done when the wrapper is tender and offers no resistance to the touch.
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5
Divide the warm wontons between four bowls. Spoon the chili oil sauce over generously — each wonton should be well-dressed and glistening. Scatter crispy garlic and crushed peanuts over the top. Serve immediately; the dish is ready when the sauce smell — spice, sesame, and vinegar together — rises clearly from the bowl.